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- Supplies:
- 1 each large lemon, lime and orange
- 1 cup each sun-dried tomato dip, pesto and ripe olive caponata
- 10 to 12 green onions, trimmed at both ends
- 12 to 18 assorted thin breadsticks
- Food-safe urn or vase (7 or 8 inches in diameter)
- 1 yard 1-inch-wide ribbon or raffia
- Tray or platter
- 4-inch twig bird nests, if desired
- Slice each fruit in half and hollow out the halves. Trim a thin slice from the bottom of each half to prevent rolling. Fill with dips, cover, and chill in the refrigerator.
- One hour before serving, elegantly place the onions and breadsticks in a decorative urn, then add a charming ribbon around the urn for a beautiful presentation.
- Assemble bouquet and dips on a tray, nestling the dips in bird nests.
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